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Copy LinkChoucroute Garnie with Spicy Pork Meatballs
Servings: 6
Total Time: 5 hours
Ingredients
1 pound ground pork
1 large egg, lightly beaten
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
salt & pepper
1 pound boneless pork shoulder
1 TBSP olive oil
1/2 pound pork belly, diced
1 large yellow onion, halved and sliced
2 pounds sauerkraut
3 bay leaves
1/2 tsp caraway seeds
1 cup chicken stock
1 cup dry white wine
1 pound petite gold potatoes, scrubbed and halved
Directions
1. In a large mixing bowl combine the ground pork, egg, garlic, crushed red pepper, and 1/2 tsp salt. Form the pork mixture into balls roughly the size of a golf ball (about 1 1/2 inches in diameter) and set aside.
2. Cut the pork shoulder into 1-inch pieces then pat dry and generously season all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork shoulder until well browned on all sides, about 8 minutes total. Transfer the seared pork shoulder to a plate and set aside leaving any oil in the dutch oven.
3. Keep the dutch oven over medium-high heat and add the meatballs. Cook the meatballs, turning occasionally, until well browned all over, about 8 minutes (the meatballs don't have to be cooked through, they'll be cooked again later}. Transfer the meatballs to a plate and allow to cool. When meatballs are cool cover them and refrigerate for later
4. Keep the dutch oven over medium-high heat and add the diced pork belly, sliced onion, and 1/2 tsp salt. Cook, stirring occasionally, until onions are softened, about 6 minutes.
5. Stir in the sauerkraut, bay leaves, caraway seeds, chicken stock, white wine, and the seared pork shoulder then bring to a boil.
6. Place a tight fitting lid on the dutch oven and reduce the heat to medium-low. Simmer, stirring occasionally, for 2 hours or until the pork shoulder is tender.
7. Take the lid off the dutch oven and stir in 2 cups of water. Using a wooden spoon scrape the bottom of the dutch oven to release any stuck on bits. Add the potatoes and meatballs and bring to a boil over medium-high heat. Place the lid back on the dutch oven and reduce the heat to medium-low. Cook, covered, until potatoes are tender, about 40 minutes.
2. Cut the pork shoulder into 1-inch pieces then pat dry and generously season all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork shoulder until well browned on all sides, about 8 minutes total. Transfer the seared pork shoulder to a plate and set aside leaving any oil in the dutch oven.
3. Keep the dutch oven over medium-high heat and add the meatballs. Cook the meatballs, turning occasionally, until well browned all over, about 8 minutes (the meatballs don't have to be cooked through, they'll be cooked again later}. Transfer the meatballs to a plate and allow to cool. When meatballs are cool cover them and refrigerate for later
4. Keep the dutch oven over medium-high heat and add the diced pork belly, sliced onion, and 1/2 tsp salt. Cook, stirring occasionally, until onions are softened, about 6 minutes.
5. Stir in the sauerkraut, bay leaves, caraway seeds, chicken stock, white wine, and the seared pork shoulder then bring to a boil.
6. Place a tight fitting lid on the dutch oven and reduce the heat to medium-low. Simmer, stirring occasionally, for 2 hours or until the pork shoulder is tender.
7. Take the lid off the dutch oven and stir in 2 cups of water. Using a wooden spoon scrape the bottom of the dutch oven to release any stuck on bits. Add the potatoes and meatballs and bring to a boil over medium-high heat. Place the lid back on the dutch oven and reduce the heat to medium-low. Cook, covered, until potatoes are tender, about 40 minutes.
